Carne Guisada

[Rusty_shack]

Browned the meat, then dumped all in the croc pot... Maybe the best I've ever had, thanks for sharing

[hogslayer78]

Going to give it a try

[ttubudd]

Where are all of the pictures. This sounds awesome, will have to give it a try

[STXBOWHUNTER73]

Tagged

[solocam_aggie]

Alright I am going to have to try this soon!

[Neuse]

I think that Granzines in NB has the very best carne guisada, I love theirs.

[Storm]

Tagged for later.

[locknload]

no pics to drool over?

[Mary]

Had to check in on this recipe to see if I had all the ingredients...off to the store and this is predicted for dinner manana!

[Lurch0000]

Definitely going to have to try this one!

[150class]

Tag!!!


Been lowing my crock pot I got 2 weeks ago!

[Shinesintx]

In, I like using the crock pot. Looking forward to trying it out.

[LittleLizaMarie]

Can't wait to try this recipe!!


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[EliteDriver]

Anybody got a pic of the finished product?

[cpr1979]

We've done the easy version several times and my daughter loves it. Next time we do it I'll take pics


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[parkchief100]

Try making it in an electric pressure cooker, quick and no waiting!

[kdkane1971]

looks great

[lmartin5]

Browned the meat this morning, along with the spices, and cooked in the Crockpot on low for 6 hours.



It was unbelievably good!


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[critter69]

I am going to try this, I take it ,it does not taste the same as the stuff posted above in the bottle ? I don't care for the bottled ( dry mix) stuff.

[Marco]

Originally Posted by cj7zrcool

Will this work well with venision steak cut up into smallish pieces? I need to cook-up some of last years meat and this looks like something everyone might like.

My wife does this all the time

[Chew]

Buying ingredients today. Thanks for the blast from the recipe past.

[DPElite]

Tagged


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[Chew]

Double batch of extra spicy with potatoes going on

[Mary]

Oh man....that is looking some kind of good!

[Chew]

Come getcha some!

[lsoutdoorstx]

Sounds good

[Chew]

Best guisada ever. I probably used 1 too many serranos

[Chew]

I have officially hurt myself. Cant quit eating this mexican manna from heaven

[JJtomball]

Don't know why I have never done this before. Made some today and it was awesome.

[tonyterry]

I make it with back strap it's so good!


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[TexasInfidel]

Carne guisada one of my favs!

[rbertman]

Sounds good

[Danimal14]

Wth....He sees carne guisada and just goes on assuming

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[Smith2001]

Im craving this so bad now

[dogman11]

First, I'd like to thank the OP for sharing this recipe. It made me think I could finally make CG.
I Made a second batch today. Left out tomato paste. I also used 3 jalapeños instead of Serrano peppers this time. Then I added 2 tsp of ground cayenne pepper to it. I think it's gonna have a little more zip to it this batch.


Finished product

[Briar Friar]

Originally Posted by ACWMHunter

I agree with the crock pot version, other than I put it all together and start it that morning, then it has ALL DAY to simmer....and requires VERY LITTLE thickening. I add very little liquid (except for venison)...just use about 1/2 cup of water and some beef boullion cubes. To me, it's even better letting it cool overnight. It 'soaks' up the seasoning, thickens while cooling, and what little grease comes to the top and 'hardens' for easy removal. Ive done it with pork, chicken....even venison hamb/chili meat works great! I've found the best is made with either a sirloin, or a sirloin tip roast.

Dang...Im gettin HUNGRY!!! Where ARE the tortillas?

Good lookin on the bumps.

My go to mexican food meal but Ive never made it. I like Daves take on night-before prep, overnight marinading and crockpotin and ACWMs all meats mentality. Ill have to reduce the spicyness to get the kiddos to eat it. The wife will like the electronic pressure cooker option.

Im all about leftovers of deliciousness. Whatever doesnt get eaten will be frozen in ball jars.

As an alternative for the prepper/busy folk... we prep 30-60 freezer meals in ziploc bags and pullout in the morning to defrost in the crockpot while cooking on low or last minute throwing in the electronic pressure cooker frozen. No thawing necessary. Everything marinades whilst freezing, frozen and on the thaw. However the meat is more tender if thawed prior to cooking.

[South 75]

Carne guisada is one of my favorites. I always make a big pot, eat on it for days, put it on everything- tacos, nachos, baked potatoes, over rice, tacos, scrambled eggs, tacos......

[jimbofire]

This is one of my all time favorite meals.

[Casey]

I still need to do this one.

[Chew]

Making some now to feed some folks at work tomorrow

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[cva34]

Thats My Fav been useing for years ...EASY

Like Leddog said..Fiesta brand

[thorthunder]

Copy - paste - save.

Cant believe I missed this............

[Fishxbones]

Favorite breakfast tacos carne guisada with cheese. Gonna have to try this with some venison tomorrow

[cookemerkel]

Going to make this in the crock pot tomorrow. Is the Fiesta brand Carne Guisada seasoning the way to go?

[cookemerkel]

Originally Posted by cookemerkel

Going to make this in the crock pot tomorrow. Is the Fiesta brand Carne Guisada seasoning the way to go?

Anyone have thoughts on following the full recipe or going with the carne guisada seasoning route?


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[txstguy]

seems legit

[Lurch0000]

From watching too much Food Network and The Cooking Channel..after browning the meat, I'd leave a bit of the fat in the pan and the add the chili power and cumin first. Let them cook for a minute or two to release their flavors, then add the chopped peppers with the salt and pepper for a couple of minutes then the garlic for no more than a minute (so it won't burn and get bitter), then the tomato paste (if used) for a minute to cook off the canned flavor and then add the broth and water last.

From watching cooking shows I learned that spices like cumin and chili powders are oil soluble and not water soluble so if you add them with the broth they never have a chance to "bloom" and release their flavors. If was skeptical but tried it with a Spicy Moroccan stew my wife likes and it did make a big difference.

Either way, it sounds great and I'm planning to make a big batch of this for our next lunch-n-learn for my guys at work!